| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Main dishes, Pasta, Restaurant, Italian |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Mizithra; or hard ricotta cheese |
| 1/2 |
lb |
Romano cheese |
| 1 |
lb |
Sweet cream butter; (4 sticks) |
| 12 |
c |
Cooked spaghetti or pasta |
| 8 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
Shred both chesses and mix well. Set in cool place. Place butter in a small
saucepan and melt over high heat. Turn to low and cook until butter starts
to turn an amber color. Stir frequently with a wire whip. When butter
starts to turn amber, turn heat up to medium high and stir constantly until
it reaches a dark amber, like maple syrup. It will have a pleasant caramel
aroma. Let browned butter set for 10 mins then strain butter into a bowl.
Discard burned sediment. For each serving, put about 1/2 cup of cheese
mixture on pasta, then top with 1/4 cup browned butter. Top with fresh
chopped parsley.
Recipe by The Old Spaghetti Factory
Recipe by: Old Spaghetti Factory via Sacramento Bee
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Feb
7, 1998
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